The effect of polysaccharide and protein additives on the surface tension index of gluten-free dough (In Ukrainian)

Recently, the problem of intolerance to the protein of cereals – gluten – has become more and more urgent. There is a trend towards an increase in the number of people with gluten disease and people with gluten allergies. Two main problems remain unresolved – achieving a structure that is not inferior to wheat flour products and increasing nutritional value. One of the properties that affect the organoleptic characteristics of bread is its shape stability, which can be determined by the surface tension index using the recumbent drop method. The article presents information on determining the surface tension of gluten-free dough by the lying drop method. The study object was gluten-free dough. The study subject was the rheological properties of the dough. The study's purpose was to determine the dimensional stability of a drop of gluten-free dough. To analyze surface phenomena at the phase interface (gas-liquid-solid), the authors used a method based on measuring the surface tension of this interface. This method allows us to obtain reliable data under the condition of constant temperature, system volume, and chemical potentials of all components in both phases. It was found that the surface-active properties of water-flour suspensions depend on the type of flour and structure-forming additives, just like on the time of dough proofing.